It has been so cool outside in Birmingham the past few days, so I made one of my kid’s favorites-Basic Low-Fat Chili recipes. With 260 calories and 4.4 grams of fat per serving, you can feel good about eating this heart-warming, simple chili, which my kids love.
My 10 Chili-Making Tips:
1. If your chili is too thick, use broth to dilute it.
2. If the chili is too thin, add tomato paste.
3. Use the best beef you can buy, and add it first.
4. Use fresh vegetables.
5. Cook the chili a day before you plan to eat it.
5. Use dried spices that are fresh.
6. Make a double batch for future meals.
7. Serve leftover chili in tacos, spaghetti, burritos or as a filling in omelets or quesadillas.
8. A touch of unsweetened cocoa powder or coffee give chili an earthy flavor.
9. Freeze leftover chili in an airtight container in individual servings for easy, quick heat-up.
10. Serve as a “Chili Bar” with accompaniments such as sour cream, Greek yogurt, shredded cheeses, onions, crushed blue corn tortilla chips, chopped cilantro and chopped tomatoes.
Note: If you don’t have time to make this recipe. Here’s an awesome shortcut. Purchase the Publix Brand Chili Seasoning Mix and combine with beef, tomato sauce and red kidney beans (as directed on the package), and it tastes like homemade.
Low-Fat Beef Chili
1 pound lean ground beef
1 sweet onion, chopped
1 jalapeño, seeded and chopped
1 teaspoon chili powder
11/2 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground oregano
11/2 cups low-salt, fat-free beef broth
1 (151/2-ounce) can diced tomatoes
1 teaspoons hot sauce
Shredded sharp cheddar cheese, oyster crackers (optional)
1. Cook beef and onion in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned; drain.
2. Add jalapeño and next 8 ingredients and bring to a boil; cover, reduce heat and simmer 10 minutes. Top with cheese and crackers, if desired.